1

Put the caster sugar in a small dry frying pan set over a medium-high heat. Cook for 8-10 minutes, swirling the pan (not stirring), until the sugar melts into a light-brown caramel. Remove from the heat. Carefully divide the caramel between 6 x 180ml ramekins, then set aside.

2

Put the tofu, almond milk, maple syrup, cornflour and vanilla bean paste into a small food processor or blender and blitz until completely smooth.

3

Transfer the tofu mixture to a pan and set over a medium heat. Cook for 5 minutes, whisking continuously, until thickened – it should be the consistency of a thick yogurt.

4

Remove from the heat and divide the mixture between the ramekins, pouring it over the caramel. Transfer to the fridge and chill for 3 hours or until set.

5

Briefly dip the base of each ramekin into a pan of just-boiled water to loosen the edges of the crème caramels. Carefully turn out onto plates to serve.